Caramel Pudding

Serves: 4-6

Ingredients:

1/4 cup sugar
1 tablespoon water
1 teaspoon vinegar
1/2 pint (300 ml) carton cream
2 thick slices of white bread, crusts removed and diced
13 1/2 ounce (425 g) can black pitted cherries, halved
1/3 cup sultanas
2 teaspoons finely grated orange rind
4 eggs
1//3 cup cream, extra
1 tablespoon orange juice
1 teaspoon lemon juice

Microwave Method:

1. Combine sugar, water and vinegar. Cook for 3-3 1/2 minutes on HIGH. (Mixture should resemble golden toffee).
2. Allow to cool for 5 minutes.
3. Stir in cream (toffee will start to set).
4. Cook a further 2-3 minutes on HIGH, stirring twice to combine cream and toffee. Cool slightly.
5. Mix bread, cherries, sultanas and orange rind in base of a greased 2 quart (litre) ovenproof dish.
6. Beat eggs with extra cream, orange and lemon juice. Add caramel mixture.
7. Pour custard over bread and stir with a fork.
8. Cook for 10-12 minutes on MEDIUM LOW.
9. Serve hot or cold with whipped cream.

Convection Microwave Method:

1. Combine sugar, water and vinegar. Cook on HIGH for 3-3 1/2 minutes. (Mixture should resemble golden toffee).
2. Allow to cool for 5 minutes.
3. Stir in cream (toffee will start to set).
4. Cook a further 2-3 minutes on HIGH, stirring twice to combine cream and toffee. Cool slightly.
5. Mix bread, cherries, sultanas and orange rind in base of a greased 2 quart (litre) ovenproof dish.
6. Preheat oven to 350 degrees F (180 degrees C).
7. Beat eggs with extra cream, orange juice and lemon juice. Add caramel mixture.
8. Pour custard over bread and stir with a fork.
9. Place in a water bath and cook on Low Rack for 30-35 minutes on LOW MIX/BAKE.

Caramel Rice Pudding

Serves: 4-6

Ingredients:

1 cup rice
3 cups water
13 ounce (400 g) can condensed milk
1 tablespoon butter
1 tablespoon lemon juice
3 eggs, separated
1 tablespoon vanilla essence
2 tablespoons caster sugar
2 teaspoons cinnamon sugar*
2 teaspoons cinnamon
* Microwave method only

Microwave Method:

1. Place rice and water in a large Pyrex bowl. Cook for 12-15 minutes on HIGH, or until tender. Drain.
2. Mix condensed milk and butter together. Cook for 5-6 minutes on HIGH, stirring every 30 seconds. (Caramel will boil over if not stirred).
3. Stir cooked rice, lemon juice, egg yolks and vanilla essence into caramel. Pour into a 2-quart (litre) pudding bowl.
4. Beat egg whites until stiff, gradually beat in sugar. Spoon over rice pudding.
5. Sprinkle with cinnamon sugar. Bake for 8-10 minutes on MEDIUM.
6. Stand 5 minutes before serving.

Note: Only use cinnamon sugar when cooking in microwave mode.

Convection Microwave Method:

1. Place rice and water in a large Pyrex bowl. Cook for 12-15 minutes on HIGH, or until tender. Drain.
2. Mix condensed milk and butter together. Cook for 5-6 minutes on HIGH, stirring every 30 seconds. (Caramel will boil over if not stirred).
3. Stir cooked rice, lemon juice, egg yolks and vanilla essence into caramel. Pour into a 2-quart (litre) pudding bowl.
4. Preheat oven to 350 degrees F (180 degrees C).
5. Beat egg whites until stiff, gradually beat in sugar. Spread over rice pudding.
6. Sprinkle with cinnamon.
7. Bake on Low Rack for 10 minutes on LOW MIX/BAKE.

Moist Christmas Pudding

Makes: 1

Ingredients:

8 ounces (250 g) butter or margarine
1 1/4 cups brown sugar
4 eggs
2 pound (1 kg) mixed fruit
1 cup pie apple
1 cup all-purpose (plain) flour
1 1/2 cups breadcrumbs
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon ginger
1 tablespoon golden syrup
2 tablespoons Parisienne essence
1/2 cup sweet sherry

Microwave Method:

1. Cream butter and sugar together. Beat in eggs.
2. Add fruit alternately with combined flour, breadcrumbs and spices. Fold in remaining ingredients.
3. Pour mixture into a microwave 1.5-quart (litre) pudding bowl. Cook for 30 minutes on MEDIUM LOW/DEFROST.
4. Cover outside edge of pudding bowl with 3/4 inch (2 cm)-wide foil collar. Continue cooking 10-15 minutes on MEDIUM LOW/DEFROST. Allow to stand 10 minutes before turning out.

Lemon Delicious Pudding

Serves: 4-6

Ingredients:

2 ounces (60 g) butter
3/4 cup caster sugar
2 eggs, separated
4 tablespoons self-rising (raising) flour
Grated rind 1 lemon
Juice 1 lemon (approx. 1/4 cup)
12 fl oz (375 ml) milk

Microwave Method:

1. Cream butter and sugar together in a 2 quart (litre) pudding bowl. Add egg yolks. Mix well.
2. Add flour, lemon rind and juice.
3. Stir in milk slowly.
4. Beat egg whites until stiff, fold gently into lemon pudding.
5. Stand pudding bowl in a larger dish of hot water. Cook for 14-16 minutes on MEDIUM.

Convection Microwave Method:

1. Preheat oven to 325 degrees F (160 degrees C).
2. Cream butter and sugar together in a 2 quart (litre) pudding bowl. Add egg yolks. Mix well.
3. Add flour, lemon rind and juice.
4. Stir in milk slowly.
5. Beat egg whites until stiff, fold gently into lemon pudding.
6. Stand pudding bowl in a larger dish of hot water. Cook for 28-30 minutes on LOW MIX/BAKE.

Jaffa Marble Pudding

Ingredients:

3 1/2 ounces (100 g) dark cooking chocolate
1/2 cup orange juice
2/3 ounce (50 g) butter
1/4 cup caster sugar
1 egg, lightly beaten
1/2 cup self-rising (raising) flour
2 tablespoons milk
Grated rind 1 orange

Microwave Method:

1. Place chocolate and orange juice in a small bowl. Cook for 1-2 minutes on HIGH. Whisk until smooth.
2. Cream butter and sugar until light and fluffy. Add egg, mix well.
3. Fold in flour and milk.
4. Divide mixture into two.
5. Stir 1 tablespoon chocolate mixture into one half of pudding mixture and orange rind into the other half.
6. Pour remaining chocolate mixture into a greased 1 quart (litre) pudding bowl.
7. Spoon pudding mixture alternately into bowl over chocolate sauce.
8. Place on a rack, cook for 3 1/2 - 4 minutes on MEDIUM HIGH.
9. Allow to stand for 2-3 minutes before turning out. Serve hot with cream.

Summer Pudding

Serves: 4

Ingredients:

14 ounces (450 g) frozen berries (mixture of raspberries, blueberries and strawberries)
1/2 cup sugar or to taste
Slices of day-old white bread
Cream for serving

Microwave Method:

1. Place berries and sugar in a large glass bowl. Cook uncovered for 10-11 minutes on MEDIUM. Do not stir during cooking. Leave to cool.
2. Trim the crusts off the bread, halve the slices and neatly line 4 small ramekin molds. Place a circle of bread in the bottom of the bowl, making sure it is completely lined, so the juices can't escape.
3. Spoon the juice over the bread ensuring all the bread is covered. Spoon fruit gently into the bowls. Cover the fruit with a layer of bread so it fits snugly inside the rim of the bowl; place a plate with a weight on top of each ramekin.
4. Chill pudding overnight. At serving time turn out onto a dish. Dust with icing sugar. Serve with cream.